meatless monday


Horseradish And Panko Crusted Tofu Recipe

By Madeleine Ignon | March 14, 2011

Horserdish and Crusted Tofu

Photo: Madeleine Ignon

My mom created this delicious combination of horseradish and breadcrumbs. She uses it to make a thick and salty crust for salmon, but I thought I’d try out tofu as a substitute since it is a good absorber of flavors and it’s easy on the pocketbook.


Portobello Mushrooms with White Bean Dijon Recipe

By Madeleine Ignon | February 14, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

Maybe a better title for this recipe is My Dad’s Sausage Dijon But With Portobello Mushrooms, since I did exactly that. As a kid, when I ate meat regularly, I loved when my dad made this dish.

I love my dad’s cooking in general because he is freeform and passionate in the kitchen. He’s often a one-skillet/pot/pan kind of cook-all the ingredients thrown together and allowed to simmer and marinate until everything is tender and full of flavor. I find that cooking this way generally yields satisfying results since it’s hard to mess up. If you add too much white wine, you can always put in a few more beans to soak up the extra juice, etc.

The measurements below are loose, and can be easily manipulated depending on how many people you are planning to feed or what kind of spices you have on hand, but I found that large portobello mushrooms were a perfect substitute for the sausages since they are meaty, absorb juices well, and hold their shape when chopped up.

Mrs. Dash is a staple in my family’s spice cabinet, but you can use any combination of oregano, onion salt, celery salt, dried parsley, basil, or thyme since that is essentially what the mixture is.

Photo: Madeleine Ignon


Orecchiette with Cauliflower and Lacinato Kale Recipe

By Katie Cizewski | January 17, 2011

Photo: Katie Cizewski

Photo: Katie Cizewski

What comes to mind when you think of classic American food?  For me, the Gourmet Cookbook comes to mind.  On a recent skim through this classic cookbook I was pleasantly surprised at the number of vegetarian recipes it contained.

The description before one pasta dish reads, “This gutsy country dish makes a great meatless main course.”  That dish is Orecchiette with Cauliflower and Lacinato Kale and here is the delicious and satisfying vegetarian recipe (the anchovy fillets have been left out to keep the dish truly vegetarian).

Adapted from The Gourmet Cookbook


Vegan Double Chocolate Oatmeal Banana Cookies Recipe

By Katie Cizewski | January 10, 2011

Photo: Katie Cizewski

Photo: Katie Cizewski

Vegetarianism has finally been accepted as a mainstream way of eating.  A vegetarian restaurant is opening in my neighborhood, meat-free recipes fill the pages of the newspaper, and many friends consult me on potentially adopting the vegetarian lifestyle.


Now that I’ve mastered an animal-free diet, I’m going to take this vegetarian trend to the next level and give veganism a try.  Because who knows, maybe that will be mainstream soon too.  Here is a vegan recipe that I love:


Mock Cheese Souffle Recipe

By Katie Cizewski | January 3, 2011

Photo: feministjulie


Happy New Year!  Usually I don’t make resolutions for fear of falling short of my goals.  However, for 2011, I have a resolution that seems doable.  My New Year’s resolution is to keep up the Meatless Monday regimen, and I encourage you to do the same.

To celebrate 2011 and the first Meatless Monday of the year, I will be making this easy and decadent vegetarian meal.  It’s one of my favorites: mock cheese souffle with salad and roasted pears.

You don’t need much time or skill – let alone professional culinary training – to make a rich and light souffle-like dish.  Similar to bread pudding, this sumptuous dish is reminiscent of a meal at a French bistro that doesn’t rely on meat for great flavor.

Adapted from the New York Times Magazine, February 2, 2003 issue.


Feta Mint Wild Rice Salad Recipe

By Katie Cizewski | December 6, 2010

Photo: alaczek

Photo: alaczek

Thanksgiving is finally over and by now all of your leftovers should be gone too.  Did you have a vegetarian Thanksgiving?  I did and it was truly wonderful.  At my Thanksgiving there was a creamy green bean casserole, rich scalloped potatoes, steamed brussels sprouts, cranberry sauce made from scratch, candied sweet potatoes, and a yummy cherry pie.  As the American tradition goes, I ate more than I could handle and then afterwards sunk a little bit deeper than usual into the couch to catch up with the family.

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My Veggie Soup Recipe

By Marcus Samuelsson | October 5, 2010

Photo: famfriendsfood

It seems the seasons changed in New York in the blink of an eye over this weekend. Already, it feels like summer has been long gone. I’m always tempted to load up on heavy foods when it gets dark and cold out but meals like My Veggie Soup allow me to get warm fast without filling up. It’s a flavorful vegetarian meal – a great way to take a break from our meat-rich diets once in a blue.

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